Inspection Violation

Premise Information


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Name

WAFFLE HOUSE#2043

Rules Governing Inspection Scores.

Address

2125 W ARROWOOD RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28217

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

3/7/2019

Final Score @ Grade

87.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on food prep surface. All employee drinks shall be stored below food prep surfaces. CDI- Drink was moved to bottom shelf.
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pick box of gloves off the floor, then proceed to prepare food. CDI- PIC instructed employee to discarded prepared food, then properly wash hands.
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two large boxes of syrup sitting on top of hand sink near ice machine. CDI- boxes of syrup were removed from hand sink. Repeat.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	Yes	4-703.11 Hot Water and Chemical-Methods - P Observed max surface temperature reachec in dish machine of 152 F in a temperature sanitizing dish machine. VR Ensure temperature reaches at least 160 F of surface. Repeat 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold buildup on interior surface of ice machine. VR Facility will need to correct both issues as soon as possible, but will have up to March 15th to correct issues.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of sausage gravy and waffle batter that were 47 F stored in refrigeration units. Items were prepared yesterday afternoon. CDI- Items were discarded into trash.
21	0	Proper date marking and disposition	No	No	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bag of sliced lettuce that were not dated once opened. CDI- Bags of sliced lettuce were discarded per management.
22	2	Time as a Public Health Control: procedures and records	No	No	Yes	Yes	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Raw shell eggs stored above grill were not marked with "time in and time out" labeled. Employee stated that she did not have a marker to label the product. CDI- Marker was provided.
39	0	Wiping cloths: properly used and stored	No	No	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored in container of sanitizing solution was at 0ppm. CDI- More solution was made up at the proper strength. Wiping cloth was placed in correct solution.
41	0.50	In-use utensils: properly stored	No	No	No	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives stored stored in-between flip top cooler with food debris on it. CDI- Knives were removed and properly cleaned.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of cups that were stacked wet. Allow cups and containers to air-dry before stacking.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several doors on refrigeration units that would not properly shut when closing. Observed one door on refrigeration unit near grill that had gaps in the gaskets.
47	0	Non-food-contact surfaces clean	No	No	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from doors and lids on refrigeration units in kitchen area.